Lots of berries! What to do? Make a pie!
Crust: (From Bon Appetit)
2 1/2 c. all purpose flour
1 T. sugar
3/4 t. salt
1 cup (2 sticks) unsalted butter
5 T ice water
Whisk flour, salt and sugar in a large bowl. Add cold butter cut into small cubes using a pastry blender, until small, pea-size lumps form. Add ice water, one tablespoon at a time and mix with your fingers to blend. Gather dough together, and form into two balls. Flatten two balls of dough, and wrap in plastic wrap to chill for at least 30 minutes. (Can be made and chilled up to 2 days ahead.)
Roll out one ball of dough to a 12 " circle for bottom crust. Fold in half, and carefully place in a 9 " pie dish. Trim dough to a 1/2-1 " overlap. Make filling.
Filling: (From Williams-Sonoma Pie and Tart book)
1 c. sugar
2 T cornstarch
2 T instant tapioca
6 c. berries (mixed or your favorite kind)
1 T cold unsalted butter
Rinse berries, and let dry in a single layer on paper towels. In a small bowl, mix together sugar, cornstarch, and tapioca. Place berries in a large bowl and sprinkle with sugar mixture. Toss to coat. Immediately transfer to pie dish with bottom crust in place. Dot with butter.
Roll out second disk of dough, trimming edges evenly, and cut out 5 or 6 small circles, leaf, heart or star shapes with a knife or small cookie cutter for "vents".
Carefully position second round of pastry over top of filling, and bring up bottom crust dough to crimp edges together.
Sprinkle top crust with an additional teaspoon of sugar.
Refrigerate pie until the dough is firm (30 min.)
Preheat oven to 350, and place pie on a cookie sheet with rack in bottom third of oven.
Bake until filling is thick and bubbly and crust is golden (about 60 min.) Cool on a wire rack. Serve at room temp, or heat for 10-15 minutes and serve with vanilla ice cream.